Skip to content
Chickpea and roasted red pepper burgers recipe

Chickpea and roasted red pepper burgers recipe

12 ratings

See method

  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 487 calories / serving
  • Vegetarian


  • 100g (3½oz) pine nuts
  • 1 tsp of olive oil
  • 1 bunch spring onions, sliced
  • 3 garlic cloves, crushed
  • 150g (5oz) roasted red peppers
  • 400g tin chickpeas, drained and rinsed
  • 1 x 30g pack basil leaves
  • 100g (3½oz) vegetarian hard cheese (or Parmesan)
  • 25g fresh wholemeal breadcrumbs
  • 1 tbsp olive oil

To serve

  • 6 buns, lightly toasted
  • handful baby spinach leaves
  • seasoned yogurt
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    6g 31%
  • Sugars

    5g 5%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 40.1g Protein 20.2g Fibre 8.5g


  1. Lightly dry-fry the pine nuts and set aside. Turn up the heat and add 1 tsp of olive oil to the pan and cook the spring onions and garlic for 5 minutes, until softened. Leave to cool, slightly.
  2. In a food processor, whizz the roasted red peppers, chickpeas, the spring onion mixture, basil leaves, cheese and a little seasoning until combined. Transfer the mixture to a bowl and stir in the toasted pine nuts and breadcrumbs. Divide the mixture into 6 patties.
  3. Heat 1 tbsp olive oil in a frying pan and cook each patty for 3-4 minutes each side, until golden. Serve in lightly toasted buns with the baby spinach leaves and a dollop of seasoned yogurt.

Be the first to comment

Before you comment please read our community guidelines.